Hatcheries whose purpose is to provide for a recreational fishery must minimize impacts on wild fishes. Management to reduce hatchery and wild interactions is especially important on river systems that contain Endangered Species Act (ESA) listed species. I examined adult hatchery summer steelhead, Oncorhynchus mykiss, behavior, current management and a...
Cyanobacteria are photosynthetic bacteria capable of producing toxins, including complex cyclic peptides called microcystins. Hazardous cyanobacterial blooms are an emerging public health concern and are monitored throughout Oregon in various recreational and drinking water bodies. Oregon has been proactive and responsive to the problems associated with toxic cyanobacterial blooms, but...
A number of steelhead (Oncorhynchus mykiss) populations are at risk throughout Oregon, including five populations that are federally listed as threatened or endangered. However, little is known about behavior and survival of these fish as they transition from freshwater to seawater. We investigated whether estuarine survival varies on a temporal...
The collagen content and composition of collagens in
different age classes of shrimp were determined. Their
physical and chemical characteristics were investigated.
The interrelationship of shrimp size and muscle collagen
content to raw and cooked meat yield was established.
Total collagen content for three lots of round shrimp
with weights...
The effects of ambient temperature storage on the chemical
and nutritional characteristics of phosphoric and sorbic acid-stabilized
fish autolysates were determined. Variations in sample
composition due to autolysis, deboning, and acidification were also
evaluated.
Autolysates of English sole (Parophrys vetulus), true cod
(Gadus macrocephalus), Dover sole (Microstomus pacificus), and
orange...
Chilling (2-4°C) (10 min) in a solution containing 10% condensed
phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7)
stabilized round shrimp to microbial spoilage. This treatment procedure
allowed refrigerated storage of round shrimp eliminating the
need for ice and the accompanying deteriorative effects of water
absorption and protein...
A suitable method for the utilization of shrimp processing waste was investigated. The shrimp waste, which consisted of shell, viscera, and residual meat particles, was dried into a pink meal. This meal contained 5.4 percent moisture, 23.5 percent ash, 4. 1 percent crude lipid, 36. 3 percent actual protein, and...
The biochemical and organoleptic changes that took place in
raw whole Pacific shrimp and in the cooked meat during eight days
of iced storage were investigated.
A steady increase of both microbial numbers on the raw shrimp
and pH in the raw shrimp and cooked meat was observed.
The levels...